Healthy Breakfast Banana Bread

Healthy Breakfast Banana Bread

Healthy Breakfast Banana Bread Recipe

I still don’t bake that often, but whenever I have some overripe bananas lying around I’d rather put them to good use than just throw them away! Most of those times I’ll use them in a loaf of homemade banana bread.
I use a basic recipe to which I add varying ingredients, depending on what I’m in the mood for or what I have lying around the house. For this specific recipe, I decided to add some oats to make it extra suitable for breakfast.

Makes: 1 loaf   |  Prep Time: 15 mins  |  Cook Time: 50 – 60 mins  | Total: 1 hour 15 mins
Cooking & Kitchen Supplies: loaf pan | parchment paper

Ingredients

  • 3 overripe bananas
  • 200g apple sauce (sugar-free)
  • 1 tbsp cinnamon
  • 2 tbsp caster sugar
  • 30g oats
  • 35g currants
  • 15g flax seed
  • 35g pecan nuts
  • 2 eggs
  • 200g whole wheat flour
  • 2 tbsp maple syrup

As the name of this blog probably already suggests, I wouldn’t exactly call myself a health freak. But, unfortunately I do suffer from IBS (Irritable Bowel Syndrom) which for me personally means I have to eat a lot of fiber rich foods. This recipe is a simple way to get those extra fibers right at the start of your day.

How to bake a Healthy Breakfast Banana Bread

  1. Preheat your oven to 350°F or 175°C.
  2. Mash your overripe bananas in a big bowl with a fork.
  3. Add the apple sauce to the mashed bananas in the bowl, and mix gently with the fork.
  4. Add your cinnamon & 2 tbsp of sugar to the bowl, and mix.
  5. Then add your currants, flax seed, pecan nuts & 2/3 of the oats to the bowl and mix with the fork. The other 1/3 of the oats we’ll use for topping of the banana bread later on. 
  6. Crack 2 eggs and mix them into the banana bread batter.
  7. Add the whole wheat flour to the batter and stir once more.
  8. Line your loaf pan with parchment paper and pour the batter into the pan.
  9. Finish the banana bread off by sprinkling the rest of the oats on top and drizzling some maple syrup over it.
  10. Bake in the oven for about 60 minutes on upper and lower heat, and check up on it after about 50 minutes. Use a fork or toothpick in the center of your bread, if it comes out clean, it’s done.
  11. Take the banana bread out of the oven and let it cool in its pan for about 10 minutes. Then transfer to a wire rack to let it cool down further.
  12. Enjoy your banana bread for breakfast, or as a snack! 😉

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